Home Sweet Home Bakealong 23: Peanut Butter Cheesecake

Again, the benefits of baking through the HSH book have kicked in as the peanut “brittle” aka praline is the same as the one on the Blondie Pie. As before though I thought I’d reached a dark enouch caramel stage and actually it turned out rather light. It still tastes good – just not quite so caramel-y.

I’ve not made many cheesecakes and I’ve certainly never made one with gelatine before. I was expecting a firmer set but I’m not sure if this is my mistake with the gelatine or whether it’s meant to be like that. I’ll see what Beckie’s turns out like. Either way it’s not really as transportable as I’d hoped, so I can’t take it for eating with coffee after church tomorrow. I think we would end up with rather peanut-y bibles.

Not the most solid cheesecake

Anyway, it’s pretty successful as a recipe. It’s pleasantly nutty but not too much. Mr B doesn’t really like peanuts but he’s been happy to keep checking that it tastes good 😉 All in the name of ensuring that the standard is kept up of course. Whilst it uses cream AND cream cheese, the gelatine give a more mousse-like texture.

Gelatine is funny stuff – use too much and you have a rubbery texture (awful!) use too little and you have soup. This cheesecake looks pretty perfect to me though! Thanks for linking with #CookBlogShare